4 cups shredded, cooked chicken
2 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 teaspoon salt
1 tube (8 ounces) crescent roll dough
1 tablespoon butter
1 tablespoon flour
1/3 cup (or more if needed) milk
2/3 cup grated Cheddar cheese
Preheat oven to 375 degrees F.
(What you tell your guests: You've brined a whole chicken in Pacific sea salt water for 48 hours, then braised it in the oven in rose water and Tellicherry black pepper).
Place chicken in a large bowl. In a medium bowl, mash together cream cheese, mayonnaise and salt. Add to chicken and mix well. (What you tell your guests: You made a clotted cream/creme fraische mixture).
Separate dough into 4 rectangles, pinch together seams and roll out a little bit to make them more square. (What you tell your guests: It's your great-great-great-great-great grandmother's dough recipe and she was the pastry chef for King James I of England in the early 1600's).
Place 1/4 of the chicken mixture in the center of each dough square. Bring opposite corners together and pinch closed. Repeat with the other two corners. Pinch all sides together. Place each on a baking sheet and bake 20 minutes, or until golden.
Meanwhile, make Cheddar sauce: In a small saucepan, melt butter and stir in flour. Slowly add milk, adding more if needed to get a good sauce consistency. Stir in Cheddar (what you tell your guests: You make your own butter, you stone-grind your own flour, it's yak milk and you got the cheese on a recent trip to Cheddar, England.)
Spoon sauce over Liar's Chicken Wellington. Serves 4.